Apple Salad with Apple Poppy Seed Vinaigrette

Apple Salad is irresistibly crunchy, fresh, and vibrant and belongs on your table this Thanksgiving and all Autumn long!

This Apple Salad is bursting with apples, cranberries, candied walnuts, bacon, and feta all drizzled with sweet and tangy Apple Poppy Seed Vinaigrette. Its a refreshing balance of sweet and savory and gorgeous for special occasions but easy enough for everyday. And you are going to want to this Apple Walnut Salad every day. Its the perfect addition to your Thanksgiving feast because not only is it scrumptious and deceptively sophisticated, but it can all be prepared beforehand with the exception of slicing the apples for a NO STRESS side that everyone will rave about!

About Apple Salad

Do you say Autumn or Fall? I’ve always said Fall because that’s how I grew up. I think it must be a location thing. By saying “Autumn,” however, I somehow feel more sophisticated – the power of one word. So I’m pretending for this post that I say Autumn just for make believe sophistication kicks – because look how sophisticated this Apple Salad looks?!

But its also pretending. This Apple Salad requires no sophisticated skills to prepare but tastes like a salad from the finest restaurant. The salad is bursting with sweet and crunchy apples, juicy dried cranberries, salty, crispy bacon, crunchy red bell peppers, creamy feta and candied walnuts. Just imagine all that – in one bite!

INGREDIENTS YOU’ll NEED FOR APPLE SALAD:

romaine lettuce: you can substitute a spring salad mix or your favorite greens for the romaine and spinach

baby spinach

2 apples: you will want to choose a sweet apple (Fuji are my fav) to complement the salty bacon and tangy red onions. You can slice your apples or chop them into chunks – totally personal preference.

dried cranberries: dried cranberries just scream autumn to me! You can substitute them for other dried fruit such as dried cherries or apricots if you prefer.

bacon: I like thick cut bacon for its extra flavor and because it is hearty enough to stand up to the dressing without immediate becoming soggy.

red bell pepper: you can substitute or add in our favorite veggies or whatever you have on hand such as cucumbers or broccoli.

red onion: I think red onion is a must in this Apple Salad or else the salad is too sweet. You can chop your red onion if you prefer – thinly slicing is strictly for presentation because they look beautiful with thinly sliced apples.

feta cheese: you can use your favorite crumbled cheese such as goat cheese or Gorgonzola.

caramelized walnuts: the caramelized walnuts add a sweet addicting crunch that will be your favorite part of the salad! I use my 5 Minute Caramelized Nuts in this Apple Salad because it literally lakes 5 minutes and the nuts emerge beautifully caramelized, sweet and crunchy every time. I chose to caramelize walnuts but you could swap them for pecans.

The ingredients for this Apple Salad are pretty straightforward. Just the caramelized walnuts and bacon require an extra step (to make this the Best Apple Salad ever!)

How do you make Green Apple Salad?

Make Dressing: Whisk all the Apple Dressing ingredients together in a bowl or shake in a jar. We want to make the dressing first so it has time to chill and the flavors to meld.

Cook Bacon: Low and slow is the best way to cook bacon so the fat has time to render. Transfer cooked bacon to paper towels to drain excess grease.

Caramelize Nuts: Add butter, sugar, and walnuts to a saucepan and let the magic happen. I like to roughly chop my nuts once cooled.

Assemble: Toss all of the Apple Salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine (ONLY if you are eating right away and don’t expect leftovers) OR if you expect leftovers, serve the dressing on the side.

EAT!

Tips and Tricks for Apple Salad

Can I make my dressing ahead of time?: Yes! Make the Apple Dressing first so it has time to chill and the flavors develop. Not one likes warm salad dressing! You can also make it up to 5 days in advance and store in the refrigerator.

Can I make my dressing sweeter? : I would start with one tablespoon sugar than add additional sugar one tablespoon at a time to reach desired tangy sweetness.

Can I Prep the Salad Ahead of Time?: You can prepare the dressing, bacon, caramelized walnuts, red bell peppers and red onions the day before so all that’s left to do is chop 2 apples – that’s it for for an easy side that doesn’t require the oven.

Can I use different nuts? You can swap the walnuts for pecans if you prefer. If you don’t want to caramelize your own nuts, then you can buy them at specialty stores such as Trader Joes.

Can I add other vegetables? Yes! Cucumbers, shredded carrots, broccoli, etc. would all be delicious.

Can I add protein? Absolutely ! Make this Apple Salad a main dish by adding chicken, shrimp or tofu.

Can I add grains? I think this Apple Salad would be superb with the addition of cooked quinoa or wild rice – yum!

Can I use a different cheese? You can any soft crumbly cheese such as goat cheese, blue blue cheese or Gorgonzola.

Can I double this recipe? This Apple Salad is easy to double the recipe for a crowd or cut it in half for lunches.

How do I keep Apples from Turning Brown?

My favorite way to keep apples from oxidizing and turning brown after slicing is to put them in a bowl of apple juice. This way they don’t become bitter like soaking in lemon juice can do.

Alternatively, you can toss them in some of the dressing because the apple cider vinegar will help keep them fresh.

Thirdly, If you only have lemon juice on hand, then mix 1/2 cup water and 2 tablespoons lemon and then toss your apples in the mixture.

All of these methods will prolong the oxidation process, but you still want to slice your apples as close to serving as possible.

Apple Dressing

The Apple Poppy Seed Vinaigrette is a quick whisk of apple cider vinegar, honey, sugar, dry minced onion and olive oil and tastes like gloriously refreshing sweet and tangy apples and poppy seeds. And just a note – I was wondering why my dressing was looking kind of green – but then I remembered from kindergarten that yellow honey/apple cider vinegar + blue poppy seeds = somewhat green AH-mazing dressing.

Toss all the deliciousness together and you have a harmony of flavor and texture that is so drool worthy, you won’t be able to stop crunching its heavenly goodness. When’s the last time you cold say that about a salad?!

Pin it to your SALAD, SIDE, THANKSGIVING or HOLIDAY Board to SAVE for later!

This Apple Salad is bursting with apples, cranberries, candied walnuts, bacon, and feta all drizzled with sweet and tangy Apple Poppy Seed Vinaigrette. Its a refreshing balance of sweet and savory and gorgeous for special occasions but easy enough for everyday. And you are going to want to this Apple Walnut Salad every day. Its the perfect addition to your Thanksgiving feast because not only is it scrumptious and deceptively sophisticated, but it can all be prepared beforehand with the exception of slicing the apples for a NO STRESS side that everyone will rave about!

3-4tablespoonsapple cider vinegar(depending on how “tangy” you want it)

1/4cuphoney

2tablespoonssugarmore or less to taste

1tablespoonpoppy seeds

1/2teaspoonsalt

1teaspoondry minced onion

3/4cupextra virgin olive oil

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Instructions

Add all of the dressing ingredients to a medium bowl and whisk to combine or shake in a mason jar. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The dressing can be made up to a week in advance.

When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.

Recipe Notes

All ingredients are a guideline. Add more or less of your favorite salad fixings! *The caramelized nuts recipe makes 1 cup nuts. I suggest making 1 cup caramelized walnuts and using the desired amount in the salad and eating/storing the rest 🙂

INSTRUCTIONS Add all of the dressing ingredients to a medium bowl and whisk to combine or shake in a mason jar. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The dressing can be made up to a week in advance. When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing. RECIPE NOTES All ingredients are a guideline. Add more or less of your favorite salad fixings! *The caramelized nuts recipe makes 1 cup nuts. I suggest making 1 cup caramelized walnuts and using the desired amount in the salad and eating/storing the rest

Hi Jen! You are transforming my Thanksgiving menu! I love poppy seed dressings. I usually do a waldorf salad, but not this year! The berry feta salad also caught my attention. I don’t eat fast food, but when we are on the road I will get a salad with fruit (I carry my own salad dressing). 🙂

Wow! I made this salad for my family and my son’s girlfriend said it was the best thing that I have ever made for her. With that vote of confidence I took it to my sonority weekend, AGD sisters for 40 plus years. Another set of raves, and I sent out your link. I’m not sure how I found you , but I’m sure it had to do with food :). After reading your blog the connections blew me away. My mom lives in Carlsbad too, but I have a dear friend with CF waiting for lungs that really drew me to you. I shared your blog with her today and I hope it gives her hope and strength.

Hi Lori I am thrilled your family and then your AGD sisters loved this salad – yay! And what a SMALL world!! Your mom and I might even shop at the same grocery store 🙂 I hope and pray your friend will be blessed with new lungs soon! That is an exciting and scary place to be. I will be celebrating my 16 year lung transplant anniversary this month and it is the greatest miracle in my life. If she ever needs to talk to someone, please have her message me. I know how helpful it can be to talk to someone who has been through it. Thanks Lori! xo

Jen! The only thing better than a good friend, is a delicious salad to share.

Had a friend coming for lunch today….. and was in a BIG RUSH this morning….. but once I got all the ingredients on the counter, the salad went together likety-split. Easy, Beautiful, and Delicious. Now that is a winner! Thanks for your inspiration!

Hi Katie, I am SO sorry! I switched servers over the last couple days and have had some technical difficulties – like ingredients missing – ahh!!! Hopefully it will all be resolved tomorrow! Thank you for your patience!

I’m having difficulty finding the vinaigrette recipe and the ingredients list for the salad – how much you recommend of each item… I also don’t see the candied walnuts directions? Can you please help? I’d love to make this for my Bunco group next week!

Hi Mary, I am SO sorry! I switched servers over the last couple days and have had some technical difficulties – like ingredients missing – ahh!!! Hopefully it will all be resolved tomorrow! Thank you for your patience!

Jen, I love your recipes but the Apple Walnut salad didn’t include any ingredients, just the instructions. Will you repost with the list of ingredients included for the salad & vinaigrette? Many thanks!

Hi Janie, I am SO sorry! I switched servers over the last couple days and have had some technical difficulties – like ingredients missing – ahh!!! Hopefully it will all be resolved ASAP! Thank you for your patience!

Add all of the dressing ingredients to a medium bowl and whisk to combine or shake in a mason jar. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The dressing can be made up to a week in advance. When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.

Heat a medium non-stick skillet over medium heat and add nuts, sugar, butter and cinnamon. Stir constantly with a rubber heat-proof spatula for approximately 5 minutes (less time if your nuts are chopped as pictured) until the nuts are evenly coated in the melted sugar/butter. Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes.

this format is not at all user friendly. there is no list of ingredients or explicit instructions on what ingredients to put together etc. the only thing you can print are your #1 and 2 steps which make no sense.

Hi Leslie, if you would have read the previous comments you would see that I am having problems with my recipe plugin and it is not working correctly. I am working on fixing the formatting but it is taking time. The full recipe can be seen above in the comments.

Hi, I found this recipe on Pinterest – but when I’m looking at your website, I don’t see a list of ingredients, only the prep time, servings, then right into instructions. Is my computer not loading this right? I was really hoping to make it for Thanksgiving this year! Thanks!

So I don’t know if my previous comment actually posted. I was posting about the ingredients not being there… As soon as I hit the “post comment” button, the page reloaded and all the pictures and ingredients showed up, as well as everyone else’s comments about the ingredients not being listed. (Most of the comments weren’t there before.) I wonder if it has something to do with cached versions of your website? (I don’t know enough about it to be sure.) Or maybe the Pinterest link that everyone is seeing is wrong? Not sure, but now that I’ve gotten it to work I’m excited to try this recipe for Thanksgiving this year! 🙂

Hi Becky, thank you for your comment! I think you are right about the cached version. I have cleared my history so I see it totally fine but depending on everyone’s settings, I think it could still be the older version. I’ll see what I can do though on my end about clearing the cache. Thank you for taking the time to comment and help me out!

Am I the only one metric challenged? I tried the US Imperial option and it still gave me measurements that were unfamiliar to me. This looks fantastic and I would love to make it for Thanksgiving this year!!!

I’m making this salad for my family for thanksgiving. I’m terrible with recipes that have no measurements to them (they taste horrible!). What are the measurements to the dressing, it only lists the ingredients and I have no idea how much, or little, of each to make it taste right, or as it should be. Thanks so much!

As usual, your salad was the hit of the T-day celebration! With all the heavy carbs, this delicious and refreshing salad was the perfect addition to our meal. I love bacon but there are family members who don’t eat pork and even the turkey bacon was yummy in the salad. Hubby said it was the best dish on the table! So thank you for your creative and wonderful recipes. I’m already researching your site to see what recipe can top this as the bar is now set really high for the next holiday meal. Thank you and I hope you and your family had a great Thanksgiving.

Thank you so much Karen! I absolutely love hearing this was the hit of Thanksgiving! If you are looking for other yummy holiday recipes, my Herbed Gruyere Scalloped Potatoes are one of my favorites(the sweet potato version is also amazing) as is my Butternut Squash Risotto and Ricotta Creamed Corn – to name a few 🙂 Good luck! Happy belated Thanksgiving!

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